Title: Koorma Vegetable Curry
Categories: Vegetable
Yield: 6 Servings
| 2 | tb | Margarine |
| 4 | | Garlic cloves |
| 4 | oz | Can mild chiles drained chop |
| 1 | ts | Coriander, dry mustard |
| 2 | | Potatoes, peeled and diced |
| 2 | | Large carrots |
| 2 | c | String beans, 1 in. pieces |
| 1 | | Hopped onion |
| 14 | oz | Can plum tom w liquid, chop |
| 1 | ts | Grated ginger, salt, cumin |
| 1/2 | ts | Turmeric, nutmeg, cinnamon |
| 3 | c | Bite sized cauliflower |
| 3 | tb | Chopped fresh cilantro |
| 1 | c | Plain low fat yogurt |
Heat margarine in wok. Add onion saute until translucent. Add garlic
continue until onion golden. Add tomatoes, chiles, ginger, salt and
spices. Bring to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10 min., stirring
occasionally, then stir in the cilantro. Simmer for another 20 min over
low heat, until vegetables and tender but firm. While cooking, there
should be enough liquid to form a sauce; if needed add additional water,
but not so much that becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable mixture. Remove from
heat and stir in yogurt. Serve at once.